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. 2022 Feb 3;12:830343. doi: 10.3389/fpls.2021.830343

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Copyright © 2022 Yin, Wei, Han, Chen, Gao and Sun.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Sensory evaluation and flavonoid profile of A. chinensis herbal tea. (A) The taste intensity of green tea, herbal tea madding from flowers and leaves of A. chinensis. (B) The flavonoid differential analysis between flowers and leaves. 1, (-)-Epigallocatechin; 2, Apigenin; 3, Astilbin; 4, Astragalin; 5, Avicularin; 6, Chalconaringenin; 7, Chrysin; 8, Cianidanol; 9, Cynaroside; 10, Dihydromyricetin; 11, Engeletin; 12, Galangin; 13, Gallocatechin; 14, Genkwanin; 15, Hyperoside; 16, isoliquiritigenin; 17, Isoquercitrin; 18, Isorhamnetin; 19, Isorhamnetin-3-O-nehesperidine; 20, Isosakuranetin; 21, Kaempferitrin; 22, Kaempferol; 23, Kaempferol-3-O-rutinoside; 24, Myricitrin; 25, Narcissoside; 26, Naringenin; 27, Narirutin; 28, Phloretin; 29, Pinocembrin; 30, Procyanidin B1; 31, Procyanidin B2; 32, Quercetin; 33, Quercitrin; 34, Rutin; 35, Tiliroside. Data were statistically evaluated using Student's t test (*P < 0.05).